Photo by Allyson Gofton
Beetroot chips keep company with other snack foods now, but making them is way cheaper than buying them, and they taste fresher.
See here for what Allyson has to say about our national love affair with beetroot and how to cook it.
Wash, slice 3-4mm thick, spray with oil, place on a baking paper-lined tray and bake in a moderately hot oven for 20-30 minutes, turning once, until firm.
Alternatively, ultra-thin slices can be deep fried, dusted with a seasoned salt mix and used as a garnish — perfect with a creamy spaghetti dish or grilled chicken or duck breast.
See Allyson's Ginger beetroot and nut tabbouleh with honey dressing recipe